Ultrasonikasyon ve karvakrolün E. Coli ATCC25922'ye karşı etkilerinin et model sisteminde belirlenmesi ve gıda bileşenleri ile etkileşimlerinin incelenmesi
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Tarih
2024
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Yayıncı
Aksaray Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada ısıl olmayan bir muhafaza yöntemi olarak ultrasonikasyon (ultrases) ve doğal bitkisel kaynaklı bir antimikrobiyal olan karvakrol birlikte kullanılarak, E. coli ATCC 25922'ye karşı inaktivasyon etkileri et model gıda ortamında değerlendirilmiştir. Bu kapsamda antimikrobiyalın etkin dozları, sonikasyon süresi ve sinerjik etkileri incelenmiştir. Bu amaçla E. coli ATCC 25922 ile ~107 kob/ml düzeyinde kontamine edilmiş et model gıda örneklerine, 600 ppm, 900 ppm, 1200 ppm antimikrobiyal eklenmiş ve antimikrobiyal eklenmemiş olan örnekle birlikte ultrasonikasyon cihazında (20kHz, 200W) %90 amplitüd ve 0,5 sn lik çalışma-durma döngüsü (Cycle: 5) ayarları ile 22 dakikalık sonikasyon işlemi uygulanmıştır. İşlem boyunca sıcaklık 30 ± 2 ºC' de sabit tutulmuş ve 0, 2, 4, 6, 8, 10, 14, 18, 22 dakikalarında canlı mikroorganizma sayımları yapılmıştır. Model gıdaların protein ve yağ yüzdeleri sırasıyla %15-%5 (Grup A), %10-%10 (Grup B), %5-%15 (Grup C) olacak şekilde TSB içerisinde hazırlanmıştır. Çalışmanın sonuçlarına göre 22'nci dk'da Grup A'da 0 ppm ve 600 ppm kullanılan örnekte 5,15±0,11 log ve 5,45±0,20 log azalma gözlenirken, 900 ppm ve 1200 ppm'de ise bakterilerin sayılamayacak kadar az olduğu 18'inci dk'da ise, sırasıyla 4,98±0,23 ve 4,99±0,23 log azalma olduğu gözlemlenmiştir. Grup B'de 22'nci dk'da 0 ppm ve 600 ppm kullanılan örnekte 5,4±0,06 log ve 5,55±0,01 log, 900 ppm ve 1200 ppm'de ise 18'inci dk'da 5,59±0,28 log ve 5,25 ±0,33 log azalma olmuştur. Grup C'de 18'nci dk'da sırasıyla 5,47±0,19 log, 5,5±0,06 log, 5,55±0,35 log ve 5,21±0,34 log azalma olmuştur. Antimikrobiyal kullanılmayan örnekleri karşılaştırdığımız zaman protein içeriğinin ultrasonikasyonun bakterisidal etkisini yağ içeriğinden daha fazla azalttığı sonucuna varılmıştır. Yağ konsantrasyonu arttıkça antimikrobiyalin biyoaktifliğini azalttığı gözlemlenmiştir. Model gıdada E. coli ATCC 25922'nin inaktivasyonunun birinci derece kinetik modele uyduğu gözlenmiş ve yapılan lineer regresyon analizleri ile kinetik model denklemleri ve D değerleri her bir koşul için belirlenmiştir. Yapılan tek değişkenli istatistik analiz sonucu model gıda formülasyonunun (protein/yağ) D değerine etkisi istatistiksel olarak etkili bulunmuş (p<0,05), diğer faktörler (antmikrobiyal dozu) etkisiz bulunmuştur.
In this study, ultrasonication as a non-thermal preservation method and carvacrol, a natural plant-derived antimicrobial, were used to evaluate the inactivation effects against E. coli ATCC 25922 in a meat model food system. In this context, the effective doses, sonication time and their synergistic effects were investigated. For this purpose, model food samples contaminated with E. coli ATCC 25922 at the level of ~107cfu/ml were sonicated with 600 ppm, 900 ppm, 1200 ppm antimicrobial added and the sample without antimicrobial added in an ultrasonication device (20kHz, 200W) with 90% amplitude and 0.5 s run-stop cycle (Cycle: 5) settings for 22 minutes. Alive microorganisms were counted at 0, 2, 4, 6, 8, 10, 14, 18, 22 minutes. Meat model foods were prepared in TSB with protein and fat percentages of 15%-5% (Group A), 10%-10% (Group B), 5%-15% (Group C), respectively. In Group A, for0 ppm and 600 ppm at the 22nd minute, 5.15±0.11 log and 5.45±0.20 log reductions were observed, and for 900 ppm and 1200 ppm at the 18th minute, 4.98±0.23 and 4.99±0.23 log reduction were observed respectively. In Group B, for 0 ppm and 600 ppm, 5.4±0.06 log and 5.55±0.01 log at 22nd min, and for 900 ppm and 1200 ppm5.59±0.28 log and 5.25±0.33 log reductions at 18th min were observed respectively. In Group C, there were 5.47±0.19 log, 5.5±0.06 log, 5.55±0.35 log and 5.21±0.34 log reductions at 18th min, respectively. When we compared the samples without antimicrobial, it was concluded that protein content decreased the bactericidal effect of ultrasonication more than fat content. It was observed that as the fat concentration increased, the antimicrobial bioactivity decreased. The inactivation of E. coli ATCC 25922 in the model food was observed to fit the first order kinetic model and the kinetic model equations and D values were determined for each condition by linear regression analysis. As a result of univariate statistical analysis, the effect of model food formulation (protein/fat) on D value was found to be statistically effective (p<0.05), while other factors (antimicrobial dose) were found to be ineffective.
In this study, ultrasonication as a non-thermal preservation method and carvacrol, a natural plant-derived antimicrobial, were used to evaluate the inactivation effects against E. coli ATCC 25922 in a meat model food system. In this context, the effective doses, sonication time and their synergistic effects were investigated. For this purpose, model food samples contaminated with E. coli ATCC 25922 at the level of ~107cfu/ml were sonicated with 600 ppm, 900 ppm, 1200 ppm antimicrobial added and the sample without antimicrobial added in an ultrasonication device (20kHz, 200W) with 90% amplitude and 0.5 s run-stop cycle (Cycle: 5) settings for 22 minutes. Alive microorganisms were counted at 0, 2, 4, 6, 8, 10, 14, 18, 22 minutes. Meat model foods were prepared in TSB with protein and fat percentages of 15%-5% (Group A), 10%-10% (Group B), 5%-15% (Group C), respectively. In Group A, for0 ppm and 600 ppm at the 22nd minute, 5.15±0.11 log and 5.45±0.20 log reductions were observed, and for 900 ppm and 1200 ppm at the 18th minute, 4.98±0.23 and 4.99±0.23 log reduction were observed respectively. In Group B, for 0 ppm and 600 ppm, 5.4±0.06 log and 5.55±0.01 log at 22nd min, and for 900 ppm and 1200 ppm5.59±0.28 log and 5.25±0.33 log reductions at 18th min were observed respectively. In Group C, there were 5.47±0.19 log, 5.5±0.06 log, 5.55±0.35 log and 5.21±0.34 log reductions at 18th min, respectively. When we compared the samples without antimicrobial, it was concluded that protein content decreased the bactericidal effect of ultrasonication more than fat content. It was observed that as the fat concentration increased, the antimicrobial bioactivity decreased. The inactivation of E. coli ATCC 25922 in the model food was observed to fit the first order kinetic model and the kinetic model equations and D values were determined for each condition by linear regression analysis. As a result of univariate statistical analysis, the effect of model food formulation (protein/fat) on D value was found to be statistically effective (p<0.05), while other factors (antimicrobial dose) were found to be ineffective.
Açıklama
Anahtar Kelimeler
Escherichia Coli, Ultrasonikasyon, Model Gıda, Karvakrol, Doğal Antimikrobiyeller, Sinerjik Etki, Ultrasonication, Carvacrol, Food Model System, Natural Antimicrobials, Synergistic Effect
